Middle Eastern Chickpea Salad
This chickpea salad is widely regarded as one of the best. Inspired by Yotam Ottolenghi, spiced chickpeas create a wow factor, complemented by a vibrant lemon vinaigrette that offers a perfectly balanced zest. This hearty and delicious meal is a fantastic way to enjoy plant-based flavors.
Instructions
- 1
Combine the Dressing ingredients in a jar and shake. Set aside for minutes (20) to allow the flavours to develop.
- 2
Place chickpeas (400 g) in a large bowl. Scatter over ground cumin (1 tsp), allspice (1.5 tsp), cardamon powder (1 tsp) and salt (0.25 tsp), then toss to coat. The wetness of the chickpeas will make the spices stick.
- 3
Heat olive oil (2 tbsp) in a large pan over high heat and fry the [chickpeas] for a couple of minutes. Shake the pan so the chickpeas roll, or stir gently (so the spice coating doesn't come off). Transfer into bowl and cool slightly.
- 4
Combine the Salad Ingredients (cucumbers (2), tomatoes (2), onion (1 red), coriander (0.25 cup), parsley (0.25 cup)) in a bowl. Drizzle with a bit of the prepared Dressing and toss. Transfer to serving bowl.
- 5
Top salad with [chickpeas] (warm or at room temperature). Drizzle with more Dressing. Toss very gently, if desired (don't toss too much otherwise spice comes off chickpeas). Serve immediately.
- 6
Great served with a dollop of vegan yogurt (0.5 cup) and [pita bread] to stuff the salad into.
Nutrition Facts
Per portion